Angel Hair Pasta with Seafood Recipe

When we were living together in the bay area many years ago, I was in charge of making Malaysian and Chinese food in the kitchen, while A excelled in western food. She made killer mash potatoes (from scratch!) and great pasta. While we didn’t indulge in seafood-loaded pasta like this back then, her pasta was always delectable–with really simple ingredients such as unpeeled straw mushrooms, chicken or shrimp. It was a very humble, easy, and practical dish. It was great for our budgets, especially during the dot bomb days…

If A were to read this post today, I am sure she would be amazed by my newly acquired cooking skill. I have since perfected my Italian pasta, plus I have upgraded the toppings to all our favorite fruits de la mer. I suspect she would ask for a second helping. *wink*

To make it an ultra luxury dish, I got some fresh Florida rock shrimp. Both crunchy and succulent, Florida rock shrimp is worth every buck I spent. (They were priced at $19.95 per pound.) Throw in some calamari rings, scallops, shrimp, mussels, cherry tomatoes, and freshly-plucked sweet basil leaves, you have a 5-star dish that you can make anytime to impress yourself, or your guests.

Click the above gallery to view the complete pictures set; a total of 8 pictures for your drooling viewing pleasure.

Definitely worth the wait…soooo delectable. You won’t want my drool all over or it will dirty your new napkin. ;) The 料 so much that cannot see the pasta (can pass off as paella) …definitely more than 5-star. Your shrimps fresh from the tank? Recently I got myself some Florida Key West Pink Shrimps too.

i love pasta and i love seafood – so what a great combination. unfortunately i don’t cook. so just hope that one day someone would cook it for me or can try something like this in a restaurant (it wouldn’t be the same as home-cooked food of course)

Hi! Found your site through Christine of Ramblings of a Gypsysoul…wow! It’s awesome and so happy I stumbled on it! This is the type of pasta my husband would love — tomato-based and with seafood…I’m bookmarking it right now! Thanks for sharing it :)

This must be first pasta dish I’ve come across on the blog. We call it Spag Marinara here. I prefer making the sauce from plum tin tomatos, onions and fresh basil. If you like something a bit tasty try Putanesca sauce- anchivies, garlic chilli, olives, capers, diced fresh tomatoes plus the tomato sauce. Oh yes the bak kut teh turned out a bit fishy. Mustn’t have washed the cuttle fish properly. Will try again soon. Manged to locate a Chinese medicine shop that sells the BKT ingredients. Love the colours as usual. Cheers.

The Key West Shrimps are from Wholes Food leh. They are wild, harvested from the waters of Key West (thus not farm-raised) but they are frozen,too bad :( I have not cooked them yet so not sure if they will taste good. But I’m keen to try something from the other sea loh! ;)Hey, I just bought myself LIVE SPOT prawns from R99 today! LIVE as in still alive in the waters and they are WILD. As good as it gets man! Still flapping when I brought them home. If you see them in R99, it will surely be a better bet for an Udang lover like you…hahha. A bit steep @$13.99/lb but definitely worth the bite :D

since u were fortunate to have the best Xperience of all cooking worlds even during the Bomb time guess its time v will offer you our rare but valuable expertise to fully ‘satisfied proof’ all yr recipe including yr very own foolproof pixs before general release meaning u airfly all yr ready cookings ( such as above ) for our test and a ok.OK ?

I think that the addition of oyster sauce must have kicked it up a notch, because the pasta looks so gorgeous and the color is so much “deeper” than regular pasta sauce. This sounds like a great and relatively time-efficient meal. And I DO love those Target napkins!

Nice, share my favorite pasta sauce with you. Pomi, You can get it at Vons/Ralph’s. Totally different from Ragu. Pomi is not acidic and you can feel the made from scratch freshness. With basil and a magical pinch of sugar to bring out the flavor. Out of the three, I prefer the chopped tomato for the texture.

I would make the sauce from scratch instead of using a jarred sauce, but this sounds interesting. I’ll be using fresh Louisiana oysters and white shrimp caught in the shallow waters of Louisiana (deep water shrimp has a weird iodine taste I don’t care for and shallow water shrimp is sweeter).